Friday, March 10, 2017

Shake with ice, strain into a cocktail coupe, and garnish with a thin slice of ginger (omit).

Two Fridays ago, I opened the new issue of Imbibe Magazine and decided on the Roycroft Cocktail. The recipe was crafted by Gary Crunkleton at Chapel Hill's The Crunkleton, and I was curious to see how Cherry Heering played off with Benedictine and Green Chartreuse in the mix. Once prepared, the Roycroft Cocktail gave forth herbal aromas from the Green Chartreuse that were joined by a hint of cherry and mint. Next, lemon, malt, and dark fruit on the sip led into rye, herbal, and cherry flavors on the swallow. Overall, the combination diminished the medicinal edge that can often come from the Cherry Heering.

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The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.

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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble and Amazon.

The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon and Barnes and Noble.